SC - Re: cane honey
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Sep 25 11:00:51 PDT 1997
>
>A better guess might be treacle (or spelled triacle closer to period), which
>is in consistency honey-like and, like molasses, is a cane or beet sugar
>refinement by-product. I read somehwere that it was available in ancient
>Rome, and that's how it's use spread to the Brits. I can't vouch for that
>information, however, since i can't remember the source. It is more
>'treated' than molasses, though, and is not sulphured. Molasses will do as a
>replacement, but it's not precisely the same.
>
>Aoife---brain packed with all sorts of useless trivia.
Elizabeth David's, English Bread and Yeast Cookery, has a section about
treacle and its manufacture.
Bear
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list